- 1
Ingredients
- 4 tsp dry yeast
- 1 tsp sugar
- 1 1/4 C warm milk
- 1 C warm water
- 2 C plain flour
- 1/3 C olive oil
- 3 1/2 C plain flour, extra
- 1 tsp salt
- 1 1/4 C seeded black olives, halved
- 2 T shredded fresh sage
- 2 T chopped fresh oregano
Preparation
Step 1
combine yeast, sugar, milk and water in large bowlk, whisk until yeast is dissolved.
Whisk in sifted flour, cover, stand in warm place about 30 minutes or until mixture is doubled in size.
stir in oil, then sifted extra flour and salt. Turn onto floured surface, knead about 10 minutes or until dough is smooth and elastic. Place in large greased bowl, cover, stand in warm place about 1 hour or until dough has doubled in size.
Turn onto floured surface, knead in remaining ingredients (not all at once).
Roll to 30cmx35cm oval. Fold dough almost in half, transfer to large greaesed oven tray, shape into an oval. Cover, let stand in wram place about 45 mnutes or until increased in size by half. Sift about another 2 T of flour over bread, bake in moderately hot oven about 45 minutes.